Pumpkin, Leek and Feta Mini Frittata Breakfast Print this recipe Details Serves: 6Number of ingredients: 8To prep: 10 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 1002kJCalories: 239Protein: 14.3gFat: 13.6gSaturated Fat: 4.1gCarbohydrates: 12.8gFiber: 5.5gSodium: 260.2mg Ingredients olive or canola oil spray 1 leek (white part only), cut lengthways and finely sliced 600g pumpkin, peeled and cut into 1cm cubes 6 eggs, lightly beaten 3/4 cup low-fat milk 95g reduced-fat feta cheese 1/3 cup basil leaves, chopped small green salad, to serve Method Preheat oven to 200°C (180°C fan forced). Spray a 12-hole, ½-cup capacity muffin pan with oil. Spray a non-stick frying pan with oil and place on medium heat. Add leek to frying pan and cook for three minutes, stirring occasionally, until softened. Add pumpkin, spray with oil and stir to coat vegetables. Add ½ cup water, cover pan and steam for 10 minutes until just tender. In a medium sized jug, whisk together eggs and milk; season with black pepper. Remove pumpkin mixture from heat and stir through feta and basil. Place muffin pan on a flat baking tray then spoon pumpkin mixture evenly into 12 holes. Carefully pour over egg mixture to almost fill muffin holes. Bake for 25 minutes, or until firm and golden. Cool in the pan for five minutes before turning on a wire rack. Serve warm or cold with a green salad.
